GLUTEN-FREE BREAD

All you need to start baking gluten-free bread and pizza

All you need to start baking gluten-free bread and pizza

Gluten-free bread can be intimidating. But I, along with many other cooks and home cooks, are here to share my results and my flour blends so that the process can be as smooth as possible for you. I can assure you it is possible to 

How long to ferment a GF dough, when to shape, when to bake

How long to ferment a GF dough, when to shape, when to bake

The variables affecting dough fermentation time The benefits of dough long fermentations are multiple. An especially important one is complex flavour development. One other relevant benefit is digestibility (the bread will be easier to digest, because enzymes and lacto acid bacteria will join the party 

Gluten-Free Rice Sourdough Starter: how to make it, maintain it, use it

Gluten-Free Rice Sourdough Starter: how to make it, maintain it, use it

If you are new to the idea of sourdough baking/fermentation, read What is sourdough and why would I bake with it? Creating your own sourdough starter can be intimidating at the beginning. It can seem also intimidating to maintain, as most people suggest a bakery-like 

What is sourdough and why should I bake with it?

What is sourdough and why should I bake with it?

  If you are new to the idea of fermentation and do not know how it works, I encourage you to read my other article What is fermentation and why fermenting? If you want to start a sourdough starter, check the article Gluten-Free Rice Sourdough 

GLUTEN-FREE BREAD FLOUR BLENDS

GLUTEN-FREE BREAD FLOUR BLENDS

Gluten-free bread baking generally involves the use of a number of flours and starches to make bread. Because of that, most recipes can intimidate. As many other cooks baking gluten-free bread, I develop my own mixes that I use as the base for my recipes. 

You should start baking gluten-free bread today!

You should start baking gluten-free bread today!

How my gluten-free life started I was diagnosed with coeliac disease when I was about 13 years old, living in a small town in Sicily, in Southern Italy. “You can’t eat pizza anymore”, “you can’t eat pasta anymore”, “you can’t eat bread anymore”, were the